The excellence of Piedmontese cuisine

Piedmont is also a region of great gastronomic and agrifood excellence: from cheese to native breed beef to rice. A great deal of fruit is also grown: kiwi, peaches, apples and, above all, the tonda e gentile di Langa hazelnut, a key ingredient in many cakes and chocolate. Piedmont’s excellent produce is much prized and enhanced by great international restaurants and the region’s cuisine is well known and loved all over the world. Its best known dishes are: tajarin, handmade egg pasta ribbons, often served with white truffle; agnolotti, also known as plin, pasta stuffed with meat and vegetables; bagna cauda, a vegetable, garlic and oil sauce into which vegetables are dipped; bonet, a chocolate dessert; and zabaglione, a custard made with eggs and Moscato d’Asti wine. The repertoire is completed and enriched by wines and truffles.